Chocolate Mint Brownie Cookies

I’m finally feeling human these days.  It’s such a relief.  I swear the last 6 months have been really challenging for me, but I’m trying to be positive and keep going.  I do apologize for the lack of blogging. I’m sorry I haven’t been around to comment on your blogs either.  I can’t promise I will get better because when I have this baby in just a few months, I’m sure it will become even more challenging.  Three kids will keep me very busy, I’m sure.  But I’m not giving up my blog.  I love it and I’m proud of it and I am just going to do the very best I can.  I appreciate everyone’s support.  Food bloggers are the best!  Everyone has been so kind and supportive and it sure means a lot to me!  :)

Anyways, you have to try these cookies.  I’m sure there are dozens of recipes out there for them, but I had a mint brownie recently that was similar and I wanted to turn it into a cookie.  And that is just what I did! They are divine in every sense of the word. I devoured many in a very short period of time.  Am I ashamed? No, I just blame it on the baby.  I can do that you know.  And I’m probably going to finish them off pretty soon.  So there!  Give them a try if you have any willpower!  

And just so you know all of you locals…I have been asked to come back to Studio 5!  I know, I was a bit surprised too.  But I’m really excited.  I already did the so nervous you want to throw up bit and so now that is out of the way I can just look forward to it and I don’t have to worry so much.  I know how it works and I can just focus on the experience.  Be sure to tune in if you wish, one week from today.  Thursday, March 5th at 11:00 a.m.  Thanks everyone, have a great weekend!!!

Chocolate Mint Brownie Cookies
recipe by Stephanie

For the cookies:

2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract

For the middle layer:
1 cup Guittard green mint chips, melted

For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
milk

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.  Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.

Enjoy!

Baked on February 26, 2009 | Recipe Card: chocolate, cookies | 30 Bites 

A Little Bit Of Everything Salad

*also seen on Cafe Zupas Blog

*also seen on Cafe Zupas Blog

It’s been a while my friends!  My house has had plague after plague in the last 3 weeks and it seems to still be going strong.  It started with the kids and spread to my husband and I.  I’ve gone from a Cold to Pink eye to a Sinus infection.  It’s been fun let me tell you.  But I couldn’t stay away any longer.  It’s been way too long since I shared a recipe!  So here I am in my PJ’s and kleenex in hand typing away between coughing and sneezes.  

I just had to share this delicious salad with you.  I had it at a church function a few weeks ago and I’ve made it many times since.  I’m not usually a ‘sweet’ salad kind of girl.  I love my ranch dressing, but this salad is amazing.  Did I mention how amazing this salad is? Well, I’m not lying.  And it’s easy too.  I dressed it up a bit adding some shredded rotisserie chicken so I could eat it for lunch and feel full and satisfied. Delicious!  You have to try it, because if you’ve never had it, you have been missing out on something truly special!  Here’s what you need:

fresh spinach leaves
fresh romaine leaves
fresh strawberries, cut up
a granny smith apple, cut up
mandarin oranges
dried cranberries
toasted almonds
a bit of shredded rotisserie chicken
poppyseed dressing (I like Briannas brand)

Just mix it all together and you’ve got one fantastic salad! Hope you guys enjoy it and have a wonderful week!

Baked on February 18, 2009 | Recipe Card: main dishes, salads | 23 Bites 

Chocolate Bowls

You are looking at one of the 100 chocolate bowls I made (with much help from my sweet mother) last week for a church function.  It was a lot of fun and these little beauties were a big hit.  Making these aren’t as complicated as you might think.  All you need is some good quality baking chocolate, small balloons, parchment paper and cooking spray.  Here is the trick: Melt your chocolate slowly in a glass bowl, over a slightly simmering pan of water.  You don’t want the chocolate to get to hot or it will turn white and look really bad one it has set.  It will take some time to melt while you stir it constantly until it is smooth.  Once it is melted, take your blown up balloon (you want to use the smallest balloons you can find, I used 5 inch balloons) and dip it into the chocolate just about half way up the balloon.  Set the dipped balloon on parchment paper that has been sprayed with cooking spray.  Once the balloon has set, simply pop the balloon and it will come right out of the bowl.  You now have a beautiful edible chocolate bowl that will literally blow your guests away!!! You can fill your bowls with whatever you desire, but I filled mine with rich chocolate cake cubes (I used a boxed cake mix added a box of chocolate pudding to it), drizzled the cake with a white chocolate mousse and topped it off with white chocolate and almond cream.  This is a really rich dessert, but will satisfy your sweet tooth like nothing else can.  

I hope you all have a great week and I will be back soon with some more mouthwatering recipes!  

White Chocolate Mousse Drizzle and White Chocolate and Almond Cream

3 cups chilled whipping cream
1/4 cup butter, cut into pieces
1 pound good-quality white chocolate, finely chopped
1 teaspoons vanilla extract
1/2 teaspoon almond extract

1. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate mixture into a small bowl; cover and freeze until cold, about 1 hour.
Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
2. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream just until medium peaks hold, folding occasionally, about 3 hours.

This mousse and cream is not only perfect for these little chocolate bowls, you can also use the mousse as the filling in between a chocolate cake and frost the cake with the white chocolate cream!

Baked on February 4, 2009 | Recipe Card: Dessert, chocolate | 70 Bites